The reactions of aldehydes with proteins are of nutritional and
physiological significance. The nutritive value of food materials can
be impaired by a reaction necessitating additional dietary protein,
and enzymes hav ...

Malonaldehyde, a three carbon dialdehyde, is one of the numerous
carbonyl compounds associated with oxidative deterioration of
food lipids. It is assumed to be formed as a product of lipid autoxidation
occurring accor ...